Tag: Brush

Honey-Soy Chicken Drumsticks

Honey-Soy Chicken Drumsticks

by Pam on October 2, 2013

My son loves Asian food so I went in search of an Asian inspired chicken drumstick recipe. I found one Very Culinary[1] that sounded perfect and it used ingredients I had on hand – I love that. It look minutes to throw the marinade together and the chicken smelled fantastic while it baked. It was a big hit with all of us – the chicken turned out moist, tender, and very flavorful. My son most definitely approved of this dish!

Combine the honey, soy sauce, garlic, and ginger together in a large zip lock bag. Add the chicken drumsticks to the bag and seal. Place into the refrigerator for at least 4 hours.

Preheat oven to 425 degrees. Line a baking sheet with tinfoil then coat with cooking spray.

Lay chicken on the baking sheet. Bake for 35 minutes, or until a cooked through. Brush the remaining marinade over the chicken every 10 minutes.

Sprinkle some fresh cilantro, sesame seeds, and green onions on top and serve with Garlic Rice with Green Onions and Cilantro[2].



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Honey-Soy Chicken Drumsticks




Yield: 4 +

Prep Time: 5 min.

Cook Time: 35 min.

Total Time: 35-40 min.



Ingredients:

8 chicken drumsticks
3 tbsp of honey
5 tbsp of soy sauce
4 cloves of garlic, minced
1 tbsp ginger, minced
1 tsp sesame seeds, for garnish
2 scallions, chopped, for garnish
1 tbsp fresh cilantro, chopped for garnish

Directions:

Combine the honey, soy sauce, garlic, and ginger together in a large zip lock bag. Add the chicken drumsticks to the bag and seal. Place into the refrigerator for at least 4 hours.

Preheat oven to 425 degrees. Line a baking sheet with tinfoil then coat with cooking spray.

Lay chicken on the baking sheet. Bake for 35 minutes, or until a cooked through. Brush the remaining marinade over the chicken every 10 minutes.

Sprinkle some fresh cilantro, sesame seeds, and green onions on top and serve with Garlic Rice with Green Onions and Cilantro.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Very Culinary

References

  1. ^ Very Culinary (veryculinary.com)
  2. ^ Garlic Rice with Green Onions and Cilantro (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Whole Wheat Baguette

Whole Wheat Baguette

by Pam on October 2, 2012

If you read my blog then you know I am intimidated by yeast.  There, I’ve said it, baking bread scares me.  It has been awhile since I last made bread and I had a craving for a baguette and a pot of soup  for dinner. I pulled out my trusty bread machine and grabbed the ingredients to make a whole wheat baguette.  I let the bread machine do the work and crossed my fingers that it would turn out.  After the bread machine was done with it’s part I rolled up the dough and let it rise… so far so good.  It was looking like I would succeed and I was so excited!  I then carefully brushed it with an egg wash and all was well until I tried to cut slits into the top… the problem was the knife I chose was not sharp enough so my poor little baguette deflated a bit. Note to self:  SHARPEN KNIVES!  I was so bummed!  I decided to proceed and bake it to see how it would turn out.  Thankfully, it rose a little while baking and it turned out just fine.   The kids slathered slices of the baguette with butter for their after school snack and LOVED it.  They didn’t care that it wasn’t as full as it was supposed to be. Instead of making a pot of soup I decided I was done cooking for the day and we headed out to dinner – I didn’t want to push my luck.

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees.  Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.

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Whole Wheat Baguette




Yield: 1 loaf

Prep Time: 1 hour 30 minute

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes



Ingredients:

1/2 cup of warm water
1/2 tsp salt
1 1/2 tsp white sugar
3/4 cup of whole wheat flour
1/2 cup of all purpose flour
3/4 tsp bread machine yeast
Corn meal
1 egg + 2 tsp water, mixed

Directions:

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Maple-Mustard Glazed Roasted Chicken

Maple-Mustard Glazed Roasted Chicken

by Pam on February 25, 2013

I have been fighting a terrible cold for the last several days and I was in the mood for comfort food so I decided to roast a chicken. I found a recipe on Bran Appetit![1] that looked amazing and simple. I started out roasting the chicken simply seasoned with sea salt, freshly cracked pepper, and garlic powder. Halfway through roasting I basted the bird with most of the maple-mustard mixture. I roasted it for another 20 minutes then basted it again with the remaining mixture. The chicken turned out beautiful, moist, tender, and so delicious. I paired it with roasted veggies (to post tomorrow) and wilted spinach. It was a healthy and comforting meal that tasted fantastic.

Preheat the oven to 375 degrees. Line a roasting pan with tin foil then place the roasting rack on top.

Remove the organ bag from the inside of the carcass. Rinse the chicken with cold water then pat dry. Season both sides of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place pieces of carrot, onion, and garlic inside the cavity, if desired. Side Note: I used the ends from the roasted veggies that I was serving with the chicken.  Place a meat thermometer into the thickest part of the thigh without touching the bonePlace the chicken on the roasting rack and put into the oven to roast for 40 minutes.

In a small bowl mix together the maple syrup, Dijon mustard, and grain mustard. Brush half of the mixture over the chicken. Put the coated chicken back into the oven for 15-20 minutes; remove and baste with the remaining mixture. Place back into the oven and continue roasting until the chicken is cooked through and the juices run clean and there is an internal temperature of 175 degrees, about 20 minutes. Side Note: It is said that it’s safe to cook the bird to 165 degrees but with my kids eating the chicken, I play it safe. Remove the chicken from the oven and let it sit for 10 minutes before carving and serving. Enjoy.



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Maple-Mustard Glazed Roasted Chicken




Prep Time: 10 min.

Cook Time: 80 min.

Total Time: 90 min.



Ingredients:

1 whole chicken, 5-6 pounds
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Onion pieces, carrot pieces, and garlic cloves for cavity, if desired
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp whole grain mustard

Directions:

Preheat the oven to 375 degrees. Line a roasting pan with tin foil then place the roasting rack on top.

Remove the organ bag from the inside of the carcass. Rinse the chicken with cold water then pat dry. Season both sides of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place pieces of carrot, onion, and garlic inside the cavity, if desired. Side Note: I used the ends from the roasted veggies that I was serving with the chicken. Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken on the roasting rack and put into the oven to roast for 40 minutes.

In a small bowl mix together the maple syrup, Dijon mustard, and grain mustard. Brush half of the mixture over the chicken. Put the coated chicken back into the oven for 15-20 minutes; remove and baste with the remaining mixture. Place back into the oven and continue roasting until the chicken is cooked through and the juices run clean and there is an internal temperature of 175 degrees, about 20 minutes. Side Note: It is said that it’s safe to cook the bird to 165 degrees but with my kids eating the chicken, I play it safe. Remove the chicken from the oven and let it sit for 10 minutes before carving and serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by Bran Appetit!

References

  1. ^ Bran Appetit! (www.branappetit.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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